Homemade Carrot Cake

Name: Carrot Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 2 cups of all-purpose flour; 1 cup of granulated sugar; 1 cup of brown sugar; 1 cup of sunflower oil; 4 large egg; 1/2 cup of unsweetened sauce apple; 2 teaspoons of baking powder; 1 teaspoon of baking soda; 2 teaspoons of pure vanilla extract; 1 1/2 teaspoon of cinnamon; 1/2 teaspoon of ginger powder; 1/4 teaspoon of nutmeg; 1/2 teaspoon of sea salt; 3 cups of grated carrot; 1 cup of coarsely chopped walnut; 8 ounces of cream cheese; 1/2 cup of unsalted butter; 2 cups of powdered sugar; 1 tablespoon of fresh lemon juice

Homemade Carrot Cake recipe with super moist and velvety cream cheese frosting! This easy-to-make cake will complete your coffee pleasure.

American Cuisine

November 28, 2021

Difficulty Medium

Servings 8 people

Preparation 25 mins

Cooking 40 mins

Total 65 mins

Recipe Contents

Recipe Video Ingredients Directions Nutrition Equipments Tips

Carrot Cake Recipe Video

Ingredients

2 cups of all-purpose flour
1 cup of granulated sugar
1 cup of brown sugar
1 cup of sunflower oil
4 large egg
1/2 cup of unsweetened sauce apple
2 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of pure vanilla extract
1 1/2 teaspoon of cinnamon
1/2 teaspoon of ginger powder
1/4 teaspoon of nutmeg
1/2 teaspoon of sea salt
3 cups of grated carrot
1 cup of coarsely chopped walnut
8 ounces of cream cheese
1/2 cup of unsalted butter
2 cups of powdered sugar
1 tablespoon of fresh lemon juice

Directions

Cake Dough

Preheat the oven to 350°F (175°C). Grease two 9 inches round cake tins with nonstick cooking spray or line the tin with parchment paper. Set it aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until well blended. Set it aside.
In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until completely blended.
Slowly add dry ingredients to wet ingredients. Mix until the dough is smooth.
Then add the grated carrots and roasted walnuts and mix all the ingredients with the spatula until well combined.
Pour the cake batter you prepared evenly into the cake molds. Bake for about 30-35 minutes until a toothpick comes out clean when inserted in the middle of the cakes.
After the cakes are baked, remove the cake molds from the oven. Leave on the cooling wire for 15 minutes.

Frosting

While the cakes are cooling, prepare the cream cheese frosting. Add cream cheese to the stand mixer and beat on medium-high speed until smooth.
Then add butter and mix for about 1 minute, combine all ingredients.
Add the powdered sugar and vanilla extract. Keep mixing until completely combined. Beat at low speed for 30 seconds, then at high speed until it gets creamy.

Assemble

When the cake layers are completely cooled, spread the cream on one layer of cake. Smooth the cream with a knife or spatula. Then place the other cake layer on top. Spread the remaining cream on the cake. If desired, apply the cream to the edges of the cake.
Decorate the cake with walnuts or dried fruit.
Refrigerate the cake for at least 20-30 minutes before slicing.
Serve with vanilla ice cream.

Nutrition Facts

Serving Size 1 Carrot Cake

Serves 8

Amount Per Serving

Calories569

% Daily Value*

Total Fat 34.7 g44.5%

Cholesterol 88 mg29.3%

Sodium 292 mg12.7%

Protein 7.3 g14.6%

Potassium 277 mg5.9%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Make sure to measure the ingredients. Use a measuring cup to use the right amount of ingredients.
To measure the amount of flour accurately, add the flour to the measuring cup and then flatten it with the back of a knife.
Use freshly grated carrots. You can use a hand grater or food processor for the perfect texture.
Do not use coarsely grated carrots. Thick pieces of carrots may not cook, especially when mixed with flour, eggs and other ingredients.
Use room temperature ingredients. Let the eggs come to room temperature before using them in the recipe.
Make sure the oil is at room temperature.
Do not overmix the dough. Do not over-knead the dough, especially after adding the flour. Otherwise, the cake batter may harden.
Do not overcook the cakes. Insert a toothpick into the center of the cake to check if it is done. If the toothpick comes out clean, the cake is done.
Add powdered sugar if the icing frosting is too thin; milk if the frosting is too thick, or a pinch of salt if it's too sweet. Also, the cream frosting should be soft, but not runny.
To make the recipe gluten-free, you can use almond flour or a gluten-free flour variety instead of wheat flour.
Instead of making a whole cake with this recipe, you can also prepare 20-24 cupcakes with the same ingredients.
Be careful if you want to add dried fruit. Additional ingredients can increase or decrease the moisture of the cake.
Do it ahead. You can also prepare this cake 1-2 days in advance. The flavors mix and you can get a moist cake.

Rate This Recipe

Carrot Cake is one of the classic delicacies. This moist and soft textured recipe will make you happy at any time of the day. This versatile recipe can also be made vegan and gluten-free.

You can serve this Classic Carrot Cake hot or you can prepare it in advance. A moist and crunchy flavor with a delicious cream frosting and roasted walnuts on it. Prepare this recipe for family or friend gatherings right away. Bon Appetit.

Equipment for this recipe

Mixing Bowls

Grater

Stand Mixer

Measuring Cup

Spatula

Cake Pan

Is Carrot Cake Better With Oil Or Butter?

Carrot cake is oil-based, not a butter-based cake. Cakes made using oil stay moist and soft for longer. Vegetable oils will give the cake a better texture, as the butter will solidify.

Can I Make Carrot Cupcakes Using This Recipe?

Yeah. Using this recipe, instead of making a whole cake, you can also prepare 20-24 cupcakes. Bake cupcakes at 350 °F for 15-18 minutes. You can check whether the cakes are cooked by doing the toothpick test.

How to Store Carrot Cake?

How you store the carrot cake depends on the ingredients. If you don't use cream frosting, it will last 1-2 days at room temperature. If you are using cream, it should be stored in the refrigerator. After the carrot cake cools, it will last up to 5 days in the refrigerator. However, storing at room temperature is not an ideal method for carrot cake. For the best preservation of the cake and cream, we recommend keeping it in the refrigerator.

Refrigerator: To store this cake in the refrigerator, allow the cake to cool if freshly baked. Then wrap it with cling film and place it in an airtight container. Put it in a cool, dark place in the refrigerator that is not prone to moisture.
Freezer: If you are making a carrot cake without using cream, freezing it would be ideal. The texture of the cream-covered cake may deteriorate when frozen. To store the cake in the freezer, wait for the cake to cool. Then wrap with cling film and place in freezer storage bags. This way it will last for 3-4 months.

You can also prepare this recipe a day in advance. After baking the cake, cool it at room temperature. Then leave it overnight in the refrigerator. Let stand at room temperature before serving.